The oxidative stabilities of brown and white rice flours from two varieties, Baromi2 and Samkwang, were assessed under conditions of thermal oxidation at 60 °C and fluorescent light irradiation at 25 °C. Baromi2, designed for rice flour production, and Samkwang, intended for grain consumption, exhibited differing oxidative stabilities. Utilizing solid-phase microextraction-GC/MS and electronic nose techniques, the volatile profiles and the presence of singlet oxygen were investigated. Baromi2 displayed significantly lower oxidative stability than Samkwang under both thermal and light stress (